---
comments: true
tags:
  - filling
  - ingredient
  - custard
---
# :custard: Crème Bavaroise

![Crème Bavaroise](../assets/images/crème-bavaroise.png){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 30 minutes |

## :salt: Ingredients - Crème Anglaise

- :egg: 4 egg yolks
- :candy: 125 g granulated sugar
- :glass_of_milk: 500 ml whole milk
- :icecream: 1 vanilla bean

## :salt: Ingredients - Crème Bavaroise

- :petri_dish: 10 g agar agar
- :chocolate_bar: 4 Tbsp unsweetened cocoa powder (optional)
- :icecream: 400 ml heavy cream

## :cooking: Cookware

- 1 saucepan
- 1 bowl
- 1 sieve

## :pencil: Instructions

### Step 1

Put stand mixer bowl, heavy cream, and whisk into freezer.

### Step 2

Boil the agar agar in water for 5 minutes.

### Step 3

Make a [crème anglaise][1] with 4 egg yolks, 125 g granulated sugar, 500 ml whole milk and 1 vanilla bean.

### Step 4

Dissolve the agar agar into the creme anglaise.

!!! info "Optional"

    Chocolate crème bavaroise may be made by adding 2 to 4 Tbsp of unsweetened cocoa powder to the warm custard
    with agar agar.

### Step 5

The custard may be cooled by pouring it into a bowl in a tray of ice cubes. The custard may also be cooled in the fridge
until it reaches 20°C (68°F)

### Step 6

Create a creamy [whipped cream][2] by creaming 400 ml of heavy cream.

### Step 7

Add the same amount of cream as custard in weight and whisk together.

### Step 8

As soon as it's done, immediately pour into a mold or into a cocktail glass and chill. Serve with fruit as a garnish.

## :link: Source

- <https://www.youtube.com/watch?v=q8uS3VI86-w>

[1]: <../sauces-and-dressings/crème-anglaise.md>
[2]: <../ingredients/sweetened-whipped-cream.md>